(Vegetarian) Speedy Basil Pesto Pizza

with Garden Rocket, Zucchini Ribbons & Fetta (Vegetarian)

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Preheat the oven to 200°C/180°C fan-forced. Peel the zucchini into thin ribbons using a vegetable peeler.

2

Place the wholemeal pizza bases on a flat surface, rough side down, and use the back of a spoon to spread evenly with the pizza sauce.

3

Top the pizza with the zucchini ribbons and dollops of traditional pesto. Crumble over the fetta. TIP**: Make sure to spread the ingredients evenly over the pizza base to prevent a soggy base!

4

Place the pizzas in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and the base is crispy. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.

5

While the pizza is baking, combine the vinegar, honey and olive oil (1 tbs for 2 people / 1 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the rocket leaves and toss to coat. TIP: Add the rocket just before serving to avoid soggy leaves.

6

Slice the speedy basil pesto pizza into wedges and top with half of the dressed rocket. Serve the remaining rocket on the side.